But in the meantime — and while we’re counting down to this year’s festival — we’ve got the recipe for what’s officially called “Kalua Pork Sliders with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise!” Who’s ready for dinner?

INSTRUCTIONS:
For kalua pork:
1. Cut pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half.
2. Place pork in a slow cooker. Cover, and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
3. Remove meat from slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.

For brioche rolls:
1. Combine water and yeast in the bowl of an electric mixer fitted with the dough hook attachment. Stir to dissolve yeast; set aside for 5 minutes, until mixture begins to bubble slightly. Add egg yolks, eggs, pineapple, and sugar. Add 3 1/2 cups flour, and knead with dough hook until a dough forms; add butter, kneading until dough is combined. Add remaining 1 cup flour, a bit at a time, until dough pulls away from the sides of the bowl. You may not use all remaining flour.
2. With lightly floured hands, pull dough into pieces slightly larger than a golf ball. Roll into smooth balls, and place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel; set aside in a warm place to rise until doubled in size, about 1 hour.
3. Preheat oven to 350 degrees F. Whisk together egg white and 2 tablespoons water. Brush on tops of rolls. Bake until deep golden brown, about 20 to 25 minutes.

For pineapple chutney:
Combine all ingredients in a large saucepan over medium-high heat; bring to a boil. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.

For spicy mayonnaise:
Combine all ingredients in a small bowl, stirring until combined.

To serve:
Cut brioche rolls in half. Place warm pulled pork on the bottom on the roll. Place the Dole pineapple chutney on top. Drizzle the spicy mayo over the chutney. Top with the second half of the brioche roll.

How much flavor, and what flavor, does the banana leaf impart to the slow cooked pork? Because, otherwise, the pork seems to just be a slow cooked pork shoulder seasoned with salt and pepper. If there’s no taste added by the banana leaves, this would be pretty simple to make… Especially so since even my local Wal-Mart sells Brioche buns!

I know that sometimes at Disney restaurants you can get the recipe for some dishes. can you also get recipes at the food and wine booths? Or do you have to shell out for that recipe book they always sell?

We have actually made these! And they were awesome. We did buy rolls, rather than making our own brioche, as Michelle suggested. Craig, we skipped the banana leaf, so I really can’t say. To be honest, for us, all the flavor was in the toppings I’m skipping the bread right now, so I actually had them as lettuce wraps and they were KILLER!

Thanks so much for the recipe. These sliders were my favorite item at the F&W last year, and I was so excited to try them at home! I made them yesterday, following the recipes (almost!) exactly. I’ll comment on each component:

The pork turned out great! We did use the banana leaves, as they do add flavor. We were able to find them frozen at a large produce store, they are also available in Asian stores. The only thing I changed about the recipe is that I added a bit of the chutney directly to the meat after shredding it. So good!

The chutney started out a bit strange, I must admit. That is a lot of vinegar! But, stayed true to the recipe, and in the end it was delicious!

The spicy mayonnaise was certainly the easiest of the components to prepare, and again, it was spot on.

Up until now, everything reminded me of the ones I had at the F&W Festival. Until the rolls…..

I followed the recipe as written. I even proofed the yeast before hand. After an hour of waiting for them to rise, not much was happening. I gave them another hour and they did finally just about double. But they turned out really heavy and dense. We ate them, but they just were not very good.

Good news is there is a lot of leftover pork, chutney and mayonnaise – bought some of the Kings rolls to use. Looking forward to having these sliders again!

My wife and I thought we’d give these a try tonight. And I’d say this may be more an indication of our memory…but I just don’t remember them being quite this hot. The chutney seems to be the source. We’re going to try another batch and cut the red pepper flakes in half or maybe even leave them out altogether. The mayo is perfect, as is.